Minted Striped Bass

Theresa Farrell could buy striped bass fresh from the fishing boat, then pick mint from her kitchen garden. Those of us in cities aren't so lucky, but supermarkets have changed and mint is usually available.

• 2 medium onions, sliced
• 2 lemons, thinly sliced
• 12 branches mint
• Olive oil to rub on fish
• 2 striped bass, cleaned, with heads and tails, about 1 1/2 pounds each
• Kosher salt
• Freshly milled pepper
• 1 cup boiling water

METHOD

Preheat oven to 350° F.

Oil an 8x11x2 inch baking pan.

Place half of the sliced onions in a layer on the bottom of the pan. Cover with a layer of lemon. Follow with a layer of mint, using four of the branches.

Oil fish on both sides. Sprinkle with salt and pepper. Rub well into the skin. Stuff two branches of mint into the cavity of each fish.

Place fish on top of the layer in pans. Cover with a second layer of mint, onion and lemon.

Pour boiling water around the fish. Cover with foil. Bake for 20 minutes in the middle shelf of a preheated 350° F oven. Remove foil and cook 10 minutes longer.

Serves 4 - 6

This recipe from www.inmamaskitchen.com

Contributor: Mary Merz for Theresa Farrell

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If you want to crisp the skin, remove the top layers of onion, lemon and garlic and put under the broiler for two to three minutes.

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